Squash in Coconut Milk (Ginataang Calabasa)
This is one of my favorite veggie dish, I'd like to share this because not only is this so delicious, it is also very simple and easy to cook..as most of my favorite dishes are. You can have this with fish or any meat- fried, broiled, grilled or steamed.
Ingredients
- 2 cups Squash cut into chunks
- 1 pc Red Onion medium size / minced
- 1 tsp Ginger Root minced
- 2 cloves Garlic minced
- 1 pc Red Chili Pepper or green chilis / whole with tip cut off / optional
- 1 bunch Chili Leaves optional / or use other greens
- Fish Sauce to taste / optional but recommended if in stock
- 2 & 1/2 cups Coconut Milk
- 1/2 cup Coconut Cream kakang gata
- Cooking Oil
Instructions
- In a pan or sauce pan, heat about a tablespoon of oil.
- When ready, saute garlic, onion and ginger.
- Cook for about a minute then add squash.
- Season with salt and pepper.
- Saute for about 2 minutes, then pour in coconut milk (diluted).
- Season with fish sauce (patis).
- Add in the red chili pepper and bring to a boil then lower heat to simmer.
- Cook until the squash is tender and 3/4 of the liquid has evaporated.
- Add the coconut cream and cook on low heat for about 5 minutes.
- Then add the chili leaves if using, taste it then adjust seasoning if necessary.
- Thats all. Serve with rice and meat, fish or chicken. Yummy!
Notes
If using coconut milk, you need about 2 cans and then reserve 1/2 cup of coconut milk then dilute the rest with water to make 2 & 1/2 cups.
Tried this recipe?Let us know how it was!